- 1 cup [250 mL] long-grain rice
- 2 cups [500 mL] water
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] vegetable oil
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- Transfer rice into a strainer; well rinse rice under cold running water to remove excess starch.
- Combine rice, water, salt and vegetable oil into a 3-quart [3-L] saucepan.
- Bring to a boil over medium-high heat.
- Lower heat to low.
- Cover saucepan and leave to simmer until rice is tender, for 15 to 20 minutes.
- Remove from heat; let stand for 5 minutes, covered.
- Uncover pan, lightly fluff rice using a fork, and serve.
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